Tonight was our second meatless dinner this week, another recipes from Cooking Light. Very quick, very simple, it took me about 15 minutes to prepare. Basically it's a garlic pasta dish with tomatoes and spinach, very, very tasty and filling. I also made an olive bread to go with it, also from Cooking Light. I'm not sure which I liked better, the pasta or the bread, but I was quite pleased. Wife, not so much.
Pasta:
- 1 tablespoon plus 1/4 teaspoon salt
- 8 ounces uncooked farfalle pasta
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup vertically sliced yellow onion
- 1 teaspoon dried oregano
- 5 garlic cloves, sliced
- 2 cups grape tomatoes, halved
- 1 tablespoon white wine vinegar
- 3 cups baby spinach
- 3 tablespoons shaved fresh Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) crumbled feta cheese
- 1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
- 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned.
- 3. Add garlic; sauté 2 minutes.
- 4. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften.
- 5. Add pasta and spinach; cook 1 minute.
- 6. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.
Bread:
- 1. Preheat oven to 450°
- 2. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet
- 3. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough
- 4. Sprinkle dough with ⅓ cup chopped kala-mata olives
- 5. Bake at 450° for 11 minutes or until browned and done
- 6. Top with 2 tablespoons thinly sliced basil
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